The difference between A2 Gir Cow Bilona Ghee and regular ghee lies primarily in the source of milk, the production process, and potentially the nutritional profile:
- Milk Source:
- A2 Gir Cow Bilona Ghee: Produced exclusively from the milk of A2 type Gir cows. A2 milk contains a different type of beta-casein protein compared to A1 milk.
- Regular ghee is often made from the milk of various cow breeds, including those that produce A1 milk.
- Production Process:
- A2 Gir Cow Bilona Ghee: Prepared using the Bilona method, a traditional and labor-intensive process involving churning curd made from A2 milk to extract butter and then ghee. This method is believed to preserve the natural nutrients and flavors.
- Regular ghee is typically made using various methods, including direct cream extraction and simmering to clarify the butter.
- Nutritional Composition:
- A2 Gir Cow Bilona Ghee: believed to retain more nutrients, antioxidants, and vitamins naturally present in A2 milk due to the traditional Bilona process.
- Regular Ghee: Nutritional content might vary based on the quality of milk used and the processing method.
- Digestibility:
- A2 Gir Cow Bilona Ghee: Advocates suggest that A2 milk products, including ghee, might be more easily digestible and less likely to cause intolerance issues compared to products made from A1 milk.
- Regular Ghee: Tolerance and digestibility could vary among individuals based on milk sensitivity.
